TOJIRO delivers one of the most compelling value propositions in Japanese kitchen knives - VG10 stainless at HRC 60 with san mai construction and 13-chrome stainless cladding, at a price that makes it accessible as a first Japanese knife or a reliable workhorse for professional kitchens where knives take real abuse. The BASIC line maintains the same steel standard as the CLASSIC line in a lighter, more minimal package suited to cooks who prefer less weight in hand. Made in Sanjo City, Niigata Prefecture since 1955.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. At 170mm blade length this is a full-size nakiri with good board coverage and knuckle clearance. The lightweight construction makes it easy to maneuver through high-volume vegetable prep. VG10 at HRC 60 holds a solid working edge through sustained use and resharpens quickly on a ceramic rod. Reviewers praise the durability and versatility - one calls it the perfect gift for cooks who cannot be trusted to care for a carbon steel blade.
What Customers Are Saying: Ten five-star reviews. Reviewers consistently praise the sharpness, durability, and accessibility of VG10 stainless at this price point. One reviewer buys these as gifts for friends and family specifically because the stainless construction handles less careful maintenance without complaint. Another describes it as very sharp with a handle that works for both small and large hands. Solid performance across a decade of regular use is the recurring theme.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. At 170mm blade length this is a full-size nakiri with good board coverage and knuckle clearance. The lightweight construction makes it easy to maneuver through high-volume vegetable prep. VG10 at HRC 60 holds a solid working edge through sustained use and resharpens quickly on a ceramic rod. Reviewers praise the durability and versatility - one calls it the perfect gift for cooks who cannot be trusted to care for a carbon steel blade.
What Customers Are Saying: Ten five-star reviews. Reviewers consistently praise the sharpness, durability, and accessibility of VG10 stainless at this price point. One reviewer buys these as gifts for friends and family specifically because the stainless construction handles less careful maintenance without complaint. Another describes it as very sharp with a handle that works for both small and large hands. Solid performance across a decade of regular use is the recurring theme.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
- Brand: TOJIRO
- Line: Basic
- Location: Sanjo City, Niigata, Japan
- Construction: San Mai
- Steel: VG10 Stainless
- Cladding: 13 Chrome Stainless
- HRC: 60
- Edge Grind: Even Double Bevel
- Handle: Black Elastomer
- Blade Length: 170mm
- Item Code: F-315
Solid knife all aroundPosted By: Cory
33 people found this review helpful
Bought as my second prep knife at work and it cuts through so nicely. Herbs are easier to cut and its a super thin blade. Price is insanely good for quality and the look is very nice. European style handle is really easy to use also
33 people found this review helpful
Bought as my second prep knife at work and it cuts through so nicely. Herbs are easier to cut and its a super thin blade. Price is insanely good for quality and the look is very nice. European style handle is really easy to use also
Value sweet spotPosted By: Matt Freeman
56 people found this review helpful
If you already know you want a nakiri, here's the rest of what you need to know: I just came upstairs from the kitchen and I can tell you it doesn't wedge in carrots.
Do go on? Fine. This is the cheapest knife made with VG-10 I've seen for sale except for the bolsterless DP petty which is the same difference. VG-10 is better knife steel than the 4116 in my Messermeister chef's which cost three times as much. VG-10 is known for ease of sharpening along with ability to hold a fine, sharp edge, which the screaming edge it comes with is a testament to. Sklnny-bladed knives like this are relatively easy to sharpen. Besides the geometry, the profile is relatively flat, so it functions like a nakiri should. It's not a beauty queen but it's not a beater either. It's a hell of a well-performing knife for a ridiculously low price. If you think there's any vegetable chopping in your future, for goodness' sake just buy one.
56 people found this review helpful
If you already know you want a nakiri, here's the rest of what you need to know: I just came upstairs from the kitchen and I can tell you it doesn't wedge in carrots.
Do go on? Fine. This is the cheapest knife made with VG-10 I've seen for sale except for the bolsterless DP petty which is the same difference. VG-10 is better knife steel than the 4116 in my Messermeister chef's which cost three times as much. VG-10 is known for ease of sharpening along with ability to hold a fine, sharp edge, which the screaming edge it comes with is a testament to. Sklnny-bladed knives like this are relatively easy to sharpen. Besides the geometry, the profile is relatively flat, so it functions like a nakiri should. It's not a beauty queen but it's not a beater either. It's a hell of a well-performing knife for a ridiculously low price. If you think there's any vegetable chopping in your future, for goodness' sake just buy one.
Totally RecommendedPosted By: Marcus Hum
57 people found this review helpful
The blade is thin and the steel sharpens well. It's extremely performant in the kitchen and you're getting full cutting performance. No extra cost goes into extra embelishment and it is a screaming deal.
Disclaimer - While I've owned this model for 5 years, I didnt actually purchase it from CKTG (did previously purchase other knives from CKTG).
57 people found this review helpful
The blade is thin and the steel sharpens well. It's extremely performant in the kitchen and you're getting full cutting performance. No extra cost goes into extra embelishment and it is a screaming deal.
Disclaimer - While I've owned this model for 5 years, I didnt actually purchase it from CKTG (did previously purchase other knives from CKTG).
